Before you start, sterilize three jam jars and their lids. Put the jars and lids in the sink and cover them with boiling water for 10 minutes. Alternatively you can lay the jars and lids on a baking tray in the oven and heat them at around 100°C , or put them in the dishwasher.

Put the fruit and sugar in a saucepan and heat it up to 100°C and then let the jam cook for about 15 min to 20 min. Don’t forget to keep stirring the mix so it doesn’t burn.

Put the jam immediately in the sterilized jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.

Tips to know the jam has set:

Put two or three metal spoons in the freezer an hour before you start making your jam. After your jam has boiled for the prescribed amount of time, dribble some of the hot jam from the pot onto one of the frozen spoons and wait a few seconds for it to cool. If the jam runs right off the spoon and looks thin and runny, it’s not done yet.

Marisa McClellan suggests to “swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. However, if the jam runs right off the spoon and looks thin and runny, it’s not done yet. If it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done.”

Blend the raspberries first and then add the bananas, the apple and the grapes to the mix and continue to blend until you get a smooth mixture. Put the mix in a pot and let it cook for 13 minutes at 100 degrees Celsius. Put the jam immediately in hot jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.

Nutritious Bircher muesli made with low-calorie almond milk and healthy blueberry compote; both contain antioxidant properties, which are essential to your skin’s health.

5 min preparation time

3 servings

Muesli:

150g rolled oats

350ml almond milk

1 tsp vanilla powder or extract

Mix all ingredients together, stir well and leave overnight in the fridge.

Compote:

300g fresh or defrosted blueberries

2 tbsp chia seeds

1 ½ tbsp honey

Puree the blueberries in a food processor or blender until smooth and stir in the chia seeds plus honey. The chia seeds will expand overnight and bind the ingredients into delicious compote. In the morning, serve the Bircher muesli with the blueberry compote on top and perhaps add some pistachios for a salty edge.